campfire cookery

y

CAMPFIRE COOKERY

FOR

SOLDIERSSCOUTSCAMPERSHIKERSHOTELSRESTACRANTERSBOARDING HOUSESAUTO TOURIST

IF YOU EAT YOU NEED IT

©CLA6147

Copyright 1921

STEWARD H. CLYATT.

M 18 1921

FOREWORD

Ft. Thomas, Ky.

Sergeant Harry B. Clyatt, Infantry, U. S.

Army, the author of this pamphlet, is a gradu-ate of the Army School for Cooks and Bakers,and has been on duty at this post for approxi-mately four (4) years. During this period hegained valuable experience in the art of pro-viding food for large bodies of soldiers, especi-ally so during the draft-period, when at timesas many as 5,000 men were subsisted at thispost.As an aid in the selection of appropriate

menus, and as a handy reference-manual tocalculate almost instantly the different quanti-ties of food-components required in order toprepare said menus with a minimum loss andwastage, the contents of this pamphlet shouldprove of great help and assistance to all personscharged with the important task of preparingmeals in either small or large quantities.

PETER E. TRAUB,Colonel, Cavalry (_D. O. L.)

Commanding.

INDEXPage

Apple Cobbler 37

Army Rations ^^^

Articles, Containers, Portions 98

Basic Unit Tables, Quantities HOBasic Unit Tables 59 to 96

Basic Unit Figuring, Quantities 24

Bacon, Fried 26

Baking Chart 1^2

Baking and Frying 19

Baked Fish 31

Baked Beans 32

Baked Potatoes 33

Batter Cakes " 25

Beef, Spanish 28

Beef Steak

Beef Roast.

Cake, Plain

28

Beef, Irish Stew 30

Beef, A. La Mode 26

Beef Hash 27

Beef Hearts' 27

Beef Loaf 27

28

Beans, Baked 32

Beans, Lima 34

Brains and Eggs "9

Brown Betty 38

Bills of Fare 103

Cake, Coffee 39

Cake, Layer 38

38

Cabbage, Bavarian 34

Cabbage Slaw 37

Camp Baked Potatoes 24

Can Peas 32

Clam Chowder 23

5

Chirkcn, Fraciwscc

Chicken Stewed, DumplinpiChart 7 Days, Quantities

Macaroni and Cheese 32

Meat for Prudent Buyers and Use 21

Oatmeal Mush 26

Peas, Canned 32

Peas, Green 32

Potato Chowder 26

Potatoes Sweet, Baked 35

Potatoes Sweet, Candied 35

Potato Salad 36

Potato Camp, Baked 24

Permanent Camp Ration Chart 104, 106

Planning the Trip 9

Quick BiU of Fare 10

Rice, Boiled 35

Rice, Fried 35

Ration percentages 100

Receipe 9

Sauce, Cream 37

Salmon Salad 37

Salmon Cakes 32

Scout Twist 17

Sweet Dough Mixture 39

Sweet Potatoes, Baked 35

Sweet Potatoes, Candied 35

Tables, Basic Unit 59 to 95

Tea, Hot 40

Tea, Ice 40

Tomato Sauce 30

Tomatoes, Stewed 36

Turnips, Boiled 36

Weights and Measures 97

Manual of Cooking

Tho <>l»jr«t of this liltio volume is to roach

our little fri«'ii(is, the Hoy Srotits. and others

who in-«'<l holp over thoir roiiRh trails on their

hikes through the «-ountry aiid to nuikc their

trips sucri'ssful un<l with pleasure.

It is not Uie ohjwt to make this a hulky

volume (to be left at home), hut to be carri*-*!

with us on our trips in campitiK (Hit— to be

used as a helper and a <'om|)anion in cum|>s.

rheref«»re we will enrliKse as much of the

nee«l««<l information in tiie smallest space and

w<'i>;ht as possible.

The Nsilhin information is written in thi*

siniplesl of terms aiui examples so that all

may understand with a little study by the

student chefs.

PLANNING THE TRIPWhen planning for an outside trip you must

figure on two things: Either a trip by shoulderpack or transportation trip. If we are goingon a shoulder pack we must outfit with thelightest things that we can carry, the numberof days out on the trip with the least weightand bulk. Wise campers prefer to go light,

doing without most of the home comforts.You will find that the camp cooking is alto-gether different from the cooking on a kitchenstove. You will find that the common cookbooks are out of place in camping for the reasonyou have not the various ingredients to fill thebill of fare called for in the book recipes.

If I am to make a trip of several days, andgoing alone and without pack horse, I mustcut down all weight possible. I would takeblankets, poncho or pup tent, three pie tins,

a tall army quart cup, knife, spoon and fork,either separate or combination set, and thenecessary light foods for the required numberof days to complete the entire trip. The foodis left to the individual as each one has theirown taste. If there is game or fish in thecountry, I v/ould not consider taking alongany fresh meat or canned meat, but takeplenty of bacon, flour, coffee, sugar, salt,

pepper and baking powder.Sugar is good and a ready food for a trip.

I have often made trips with plenty of hardbread or sea biscuits and a big lump of brownsugar. On a trip of this kind there will beneither time nor utensils for baking on theway. Bread we must have plenty. It is thecheapest food and with it you can toast or fryit in your bacon fat. One other article I wouldcarry along would be bars of cooking chocolate,something worth while to have along with you.

RECIPE

Now as a suggestion for a bill of fare, usingthe above articles for such cooking as may benecessary for the scout when thrown upon his

own resources, the following bill of fare hasbeen prepared as a sample.Where you have an army mess outfit

—

meat can, spoon, knife, fork and cup, a canteenfor holding water, almost anything that canbe cooked at all, can be cooked or prepared in

tho mnis-kit. although th« variety is small iiinl

qiiiiiitity is HinitiHi on arr<Mint «)f fr»w utonsil.t

and lh«'ir nipurity.For roii^'h oslimotinK. the amount that will

be rrvjiiiriHl for oin-h meal yo« may aHHiimnthat earh srout will rf)nsiimo for on© meal thefollowinK inKrc<lionta of food:

1 oz. Supar.

i oz. C'.ofl'f'e or 1 oz. Chocolate or Cocoa, oroiie-tentli oz. of lea.

4 oz. «)f DriwI VrK<*l«ble8 or R oz. freah.4 oz. hard hroati or 6 oz. fresh hread.3 oz. of sliced har<jii or 6 oz. of fresh meat.One-fifth oz. Salt.1 piiifh of Pepper.

A QIK.K niLL OF FARE(1) Frie<l bacon, bread lf)asted and cofTec.

(2) Friexl bacon, oatmeal, mush, hardbread and coffee.

(.1) Frieotatoes, bread andcoffee.

(.3) P'rietl bacon, ste\ve<l tomato, hoc cakeand coffee.

(I) Fried bacon, oatmeal, innsh, hard breadand co<-oa.

(.*>) Fried bacon, baked |M>tatocs, Hap jack.s

and tea.

(6) Fried steak. Rravy, l>oil««d potato or

cold tomato, bread aiul <'hocolate.

(7) F^ried bacon, frie<l potat(M>^, hard brca<l

antl coff«H».

(8) Fried bacon. Hap jacks, brown sugar andcoffee.

(0) Can cornbe<«f (cold), stewed tomato,harilbread and ci>ffee.

(101 Fried lish and bacon, baked potatoes,bread and coffee.

(II) Meat and vegetable stew, hoe cake. tea.

(12) Moiled li-sh, fried potatoea, hard breadand tea.

t\:\) Frie<l bacon. l>oile<l rice, flapjacks andcoffee.

10

FOR HANDLING BILL OF FARENO. 13

Take two-thirds of a cup of water; bringto boil. Add four heaping spoonfuls of rice;

boil until soft. This will require about 15minutes. Add a pinch of salt to the "waterjust before adding the rice. When soft, pouroff the water, if any, and empty the rice outon the lid of the mess pan.

After the rice has been placed on the fire

to boil, cut and fry three slices of bacon untilbrown in the mess pan over a brisk fire or hotcoal.Remember that the best fire for outside

cooking is the small clear one, or better yetwith a few brisk coals.

It is quite impossible to prepare a good mealover a poor smoky fire, and a camper is mostly,known by the kind of fires he builds.

After the bacon has been fried, lay it ontop of the rice. Leave enough grease in thepan in which you can finish frying the flap-jacks. Flapjacks are mixed with six spoonfulsof flour, one-third spoonful of baking powderand a pinch of salt. Now mix this well, addingenough cold water to make a batter that will

drop freely from the spoon. A little sugar w'll

help to brown the jacks nicely.

When the batter is ready to fry have thepan sizzling hot with plenty of grease so thatthe batter does not stick to the pan. Let frytill top is nearly dried up, meanwhile tuckingup the edges with your knife.

Don't let it burn. When ready to turn oversee that it is loose from the pan and then, bya quick flip or a toss, turn it over in the air,

catch it in the pan and let fry till done.While the flapjacks are frying wash out the

cup, fill two-thirds full of water, and let come toboil. Add one heaping spoonful of coffee, stir

weU, let come to boil and remove to the edgeof the fire to simmer ten minutes. Pour alittle cold water over the top to settle thegrounds. A hot meal is now ready to serve tothe hungry scout.The time required for cooking depends on

the cook and the fire, but is usually 20 minutes.When stopping for the noon-day lunch or

any other quick meal, you only have to boil

your cofl"ee and to fry your ration. A large fire

is not needed.

11

Building your fire, cut n fork<Hl stick nnddrive it into tho trrtxind uIouk ni'l*' of tin; fire,

forks up.Lay u jfrp«'n slick in Iho forknl ono, with the

lower end on the (rround. On this end lay aOut st,one and pe^ it d<)\>n v\ith sticks.

On the upner end <>{ this ^jreen stick a knobor twJK should Im- left, so that when you hanga iM>t handl(> on it for cooking it is not liable U)slide down the stick.

This upper end should l>e left high enotmhBO that whei the handle is hung on it th<* slew-ing pot will Im' ut the right heighth for cookingover the fire.

In building your fire gather sonic dry leavesand twigs, or take a dry limb and whittlesome shavings. Take your knife and shave a

stick almost in two, !ea\ing shavings atta<-he<l

to lower end. .Now bun<-h tlie kindling overthe leaves. Huihl it in a wigwam fa.shion.

standing other sticks on ends all slanting to-

wards center. Touch the pile with your matchand be on the windward side wiien ytMi light

your fire.

When the fire is burning nicely, hunt for

more w«km1 and sinnt" stones to support yourfrying pan. If there are no ston«'s, get twoImhI sticks some six or ten inch«>s long for thesame nurpos^'s. When you are ready tt> fry.

level clown your fire to hot coals, leaving thel>c<lsticks laying parallel with each other.Now .set your frying p.ui to frying. Do nottry to fry over a flaming fire as your greasewill (-atch on lire.

When slopping over night your camp fire

should 1m' built the moment you pn-pare toramp. Then plate your kettle of water t(» boil,

so that wfien you commence (*(M>king you will

have hot water to use when iHN>det|.

A high fire is the best for use in a reflintor

baking. Tliis is a system of a backing to tlirow

the heat du^tiward and forward. If you fiave

no rclhslor. build y<Mir fire against a log asthis will answer the .same pur|MiHe.To keep liot vim\s a l«»ng time, i-over with

bark or ashi-s.

In windy weather build your fire in a trench.Me sure to put out your tin's iM'fore breaking

camp in order to pre\«'ul running fin«s.

\\ lieu filling out for a trip we must figureon \\eij:fit that we can carry. <-onsidering thefiMMi and the exrtvts water that it r<intains.

12

The following is a list of ration articles withthe least amount of moisture, to carry as a packration

:

fRoUed OatsPowdered EggsFlourBeans (white)Lima BeansDried and Evaporated Fruits

1 ^Shelled NutsPowdered MilkPowdered CoffeeSalt PorkCornmealMacaroni(Split Peas

fFresh BeefVealMuttonEggsPoultryPotatoesOnionsCan CornBaked Beans (canned)Evaporated MilkPine apple

fTomatoes3 ^Can Soups

IFresh Vegetables(Fresh Fruits

Always consider what kind of country youarc going to travel through, then consider thethings you may outfit. Pick out the bestarticles for the occasion and season; also con-sider what part of your ration may be had orbought enroute, or in the country that youwill pass through.Stop and build your camps near good

water, spring or well. Pitch ctunp on newground, not the old camp sites.

YV)u will find that the old campers who carryguns and rods will scorn big packs. Theytake only bacon or salt pork, flour, beikingpowder, salt, pepper, coff"ee and sugar.They depend on the gun and rod to furnish

variety to their menu. This looks good inbook form but they must do some huntingEuid fishing.

13

lia<I wcjilhfr miiy (Icffaf lli«'ir k«km1 iiil<?n-

tioftH, HO it is a raso <t{ falling ba(!k on their

fried bucvHi, flap juiks and cotTr'e.

So if you are one of tliis caHe. to vary yourmenu you iniKbt try haron in tilankets. Tocook thes4' it is ne<essary t<j have some extraburon jjrease on hand, or you niij^ht fry soraobacon to carry as lunch and use this grease forthat |>ur|»oHe. Mix a baiter as for lla{> jacks:one eifn or one s|M»onful of jMjwdcreil e^'jjs, h-av-ing out the salt and ImkiiiK |H>wder. Have thenan with prease sizzhnp hot and ba< on sbced.Now dip each pitne of liacon in th«r baiter andhaving it well coal*"*! drop each pie<e in theitan. ('ontiniie until nil the bacon is frie<l.

Now to use u|i all the batter add n itinch ofsalt and ciiouKh baking powder. Niix well,

and when all bacon has bc'en rernovivl from th«nan. level olf and make one large flap jack.When ni«-ely browned, turn over, cook, re-move, and serve hot.

If you don't like to fry the above, you maymake biscuit.s and kc)!!*-*-, and fry your sow-In'lly an<l bread. Onions are always a gotnJration to carry on trips.

For the first day yoji can carry cookedmeats for lunches, or the following articles:

ham »ausat;«»s. bolo^Mia. franks, sardines, chees«*,

etc., with fresh bread for the first thr«H< days(Hit. 'rh<>n fall back on hard ttread or make(reah bis4Miit.s.

The following articles are consider«*<I first

class rations with the pack:—Kread is a great time saver and a great article

of ftMxl and saves lime until camp is i^tablishe<l.

Hard tack or pilot bread is very iKNirishingand is a giMwl reserve ration. Hacon is thecampers all around ration article.

Haking jMiwihT is a great hel|M«r and is knownas the la/.y man's yeast.

Flour is a staple campers article, hut not theR4>lf-raising, which is likejy to 8|>oil frommoisture.

< lornmeal is n good article to carry.Kice is next to rolle<i outs as an all around

fiHMl article in nourishment.HoHcjI oat.s is the Im'-sI single article for f<H)d

an<l nourishment.Macaroni is very giMwl in fiMMl vidue luid when

use«l with rhecao it taki-s the place of meat in

diet.

14

Salt pork is middling, but smoked bacon is

first choice in camping.

Dried beef is good in permanent camps, butnot good on hikes, as it is a thirst producer.Canned meats are a good substitute for

meat. Use small cans so that when openedall may be used at once. Don't leave in cansor metal ware.

Extracts of beef are good for gravies andsoups and fine for sick campers.

Can salmon is a good change in the menu.Salt or smoked fish are also good in per-

manent camps.

Prepared soups have a little more weight,but are good when you have transportation.

Powdered milk is very good. You will findevaporated milk same weight as soups.

Fresh potatoes are also very good.

Onions are fine, either raw, fried or stewed.

Dehydrated potatoes are good for hash orstews.

Canned beans are very good as a rationarticle.

Sugar is an excellent and a quick food article.

Evaporated fruits are fine for breakfast use.

Syrup is a fine camper's article, as a personin fresh air will crave for sweets.

Nuts shelled are a good emergency ration.

Coffee ranks as No. 1 in hikers' ration.

Tea is very good. Cold tea is fine to carryon your hikes.

Chocolate is a very sustaining article of diet.

Pickles are very good as an acid food.

Alwa'ys choose your ration to suit the seasonof the year. Use the light diet for the warmweather.

Heavy diet is for the winter season.

You must choose your own foods from theration tables showing the difi"erent varietiesand the right quantities per person.

Read the basic unit tables of issues.

15

THE BASIC I'MT

The Hasic Unit is the proportion mnilc upfor 100 porsjujs or 100 portions, so that whenwo want to TiKure for various nunit>crs of per-

sons, all that will he neressury is U> use the

decimal multiplier and multiply the numl>er of

I>ersons to l>e fed hy the Hasir Unit as follows:

For Hxample:

For 35 jMjrsons we will use .!.> as the BasicUnit. 35 X .35 is e<ju!tl to 12.25 llw.

The Basic Unit, I think, is a pre^t system.whi<-h I adopt<vl an<l used during' the war all

through uJH-j'Hsity. I invenlt»il the Basic Unittahh-s to cut my work short.

In the Basic Unit. I use 100 as the base in

all my system of iiKuring.

iiasic Unit 100 makes figuring with dtvi-mat miilliplication simple.

The Basic Unit tables are practically thesame as nudtiplication tables; it increases iLseif

each time.

Itasic Unit figures all foods down to onestandard or the unit of 100 portions.

Basic Unit brings all your riN'i|M^ up to 100portions or |H*rHons.

Basic Unit is a metric system that severalprofe'vs«)rs are advocating to adopt for this

country for measuri-s and containers an<i

figuring.

16

FLAPJACKSThe plain flour is always the best to take

along for camping purposes, as sometimes youwill wish to have flour for your gravy. Thenagain the dampness may affect your flour.

There are so many ready-made preparationson the market, so that if you wish to have atry at making flapjacks it is not necessary forthe camper to mix his own dry ingredients.He only has to add cold water slowly to makehis cake batter and it is ready for use.

These ready-made brands contain sugar,salt, egg powder, etc. Of course, this kind offlour wiU be lighter for your pack.When frying flapjacks use enough lard, but

not too much as to make the cake soggy.Have the grease sizzling hot, so the batter will

spread and set as soon as possible, but don'thave the batter too thick.

If your lard is not hot enough the cakes will

soak up oil and become sodden. When thebatter is too thick, they may break and crumblewhen removed from the pan.When you have poured the batter, tip your

pan so as to spread the batter out quickly.When it has dried up well, take a knife andloosen around the edge and give her a flip inthe air to turn and catch it in the pan again.Beginners do not usually flip them high

enough. Practice is what you need in the cook-ing line to have confidence in yourself.

THE SCOUT TWISTFor biscuit dough mix one quart of flour,

adding two teaspoonfuls baking powder,quarter teaspoonful salt, and four teaspoonfulscondensed milk. Now rub cold lard, the sizeof an egg, into this mixture, adding a little ata time enough water to make a stiff" dough.Always mix with a spoon and keep your hsmdsout of the above.Most anyone can hake biscuits in an oven

or reflector, but you must remember that youare travelling with a pack and you will nothave a reflector along with you.

So we will use the scout methods of makingthe bread.

First build your fire so that when you areready to commence baking it will have burneddown to hot coals, this being the best for baking.Now hunt and cut a green stick two or three

17

inrhrs* thick, trim c.(T th« hark niul wip«« dry.

'I'ln'ii c«niiiiiome iiiixiiiK your (iixiKh n.s uImivi'

roci|M'. uildiiiK more Ihmr, till y«ni «<iii handle in

yuur hands a .small |)i<*<-<- at a tiiiK*. lioll out to

tho hi/.«' of your liuj-'cr, throw a liltli- (lour in

your pan and lay lh«>s«« ro|M-H of douKh in tho pantill you hu\>' altout six. Thrn lake your stick,

heat ov«T the lire, and have u pie<'e of Itucou

rind at hand, wiping the stirk all arcHind withit. .\ow wrap almul thaw of your rop«-s of

dou^h and holil <iver the fire. lioll often t<»

buke on all sides.

It is Ix-jst to run slivers throu(;h the ends ofthe dou^di t<» keep theni i»n the stick. ( '.on-

tiiuie till you have all the mixed dou^h baked.If the insides are not rt><)ked properly, split

in half and take a forki;d stick and toast thoinsides of each half.

Mread is the most whoh'some of all fcxKls.

U hen made pro|M>rly it is moMt delicicMitt andthe moMt ei-onomicul uf ull fotjds except oat-meal and rice.

The apoeals of the npi>etite are the thinp)that lar^rely determine any food and it-s diprali-

bility; thus the consumer derives the full

value of the fotnl cotisume<l.

Hreiid must taste kimmI. ho that it will

create an appetite. It is then very nutritiousand satisfying' as u food article.

TheD" are many frxMl elements to deveIo|>ethe Ixxly and its repairs, which re<iuire suchtici<>ntilic nam(>s «»s:

—

( '.arlM>hydrat«'s— produ<-e enerjry.Proteins -for btiildiiif; of ti.Hsues.

Minends— for building; iHHies and refnilatiuf?

functions.Kat.s- for hent of bmiy and energy.\ iliunines— for pnKiucinK Krowtli and pro-

venting; disea.H«>.

Wiiter for tlushiuK the IhmIv.White (lour bread contains the followinfr:

—

Proteins. carbohydrates, mineral imltJi,

>iliimiiies, fats, su^'ar.

^ ou will lind that the Hiilt.H (;overn all

fermentations of yeast and the flavor of thebread. S;dt riirnishcs abt>ut .'Ul per cent c»f thesalts for Itw IiIimmI.

^ east consumes the siijrar in the bread mak-int' and also furnislii-H the hent and enerjcy ofthe b<Mly.

18

Fats are necessary in the bread making.It acts as a shortening and keeps the breadfresh longer.

Milk will be found very rich in proteins,fats, starch and vitamines.

Water we must have with our foods to re-

place the moisture that leaves our bodies.

BAKING AND FRYINGBaking Without Oven: When your pastry

is ready for baking, scoop out a hole six inches

deep and a foot square. Have one side sloping

so you can remove all the coals and ashes whenthe ground is well heated. Build a good fire

with large limbs, let burn down to hot coals,

mold your bread into a loaf, then rake out all

coals from the hole. Place your loaf into it

and recover with the coals and let bake usually

30 minutes. This depends on the size of the

loaf—if small it will bake quicker. Test with

a sliver of wood or a thin limb, pushing it into

the center of the loaf. If the stick comes out

dry it is done and should be taken out of the

fire at once.

Cooking By Frying: Too much frying is

expensive and is hard on the cook in the sum-mer time.

Fritter Batter:

1 pt. Flour4 Eggs5 teanspoonful Salt3 tablespoonfuls Fat or Butter1 pt. Water

Mix all dry ingredients, rub in the fat, addeggs, mix well, add a little water at a time to athickness so that it will drop from spoon slowly;beat well before using. This batter is used forsliced fruit, fritters, small pieces of meat,game, fish, shell fish, corn, apple fritters andboiled rice fritters. All fritters outside of meatand fish are served with syrup or a sauce.

19

5 Uw. X .20$

The larger the number to feed, when youknow how, is when you can feed better.Always figure on how many are going to be

present at the next meal and prepare accord-ingly.The above ways of figuring with the Basic

Unit are the same ways for any number of per-sons, as the portions vary the same as thenumber of persons vary. By this system yourtotal of the money value divided by the num-ber of persons figured will give you the costof that meal for (1) person. This will be so if

you move the decimal to its proper place.Cheese and bologna are always good to have

on hand, as sometimes you will figure short ofmeat for that meal, and by this way you Savesomething handy to substitute very qxiickly.Then, again, you may be called on to makelunches when you happen to have no coldmeats. You know while in camp there are somany side trips and hikes that there are alwayscalls for lunches. There are a great manyother things for which, if you just stop andthink over, you can have on hand for sand-wiches for lunches, such as cookies bought inthe bulk in 20-lb. tins or packages. They aregood and wiU carry better than cakes. Haveon hand fruit of some kind. These cookies aregood at meal times and will save you a lot ofbaking. There £u-e many ways for using cookiesto change about and none to waste and go stalelike cake will.

In making up bills of fare, save aU the workyou can. I have found that by buying thebulk cookies that they make the best deserts,simple, labor saving and economical. Whenyou buy, get the one that will average the mostto the pound; not the sugar coated ones as theyweigh heavy. For a change take and thindown some jam or jelly and paste two cookiestogether and vary it in other ways, such asdesert with cream sauce, as in the cottagepudding, etc.

MEAT FOR THE PRUDENT BUYER(A) Quality, color, grain, fat.

(B) Methods of cooking, flavor, fuel and time.(C) Number to feed, for one meal or more, or

or for left overs.(£)) The cost, fuel, lard and other ingredients

to complete the meal and the use of sub-stitutes.

21

(R) Take udvnntafrR of the mnrket.(F) Pun-hiiHe liirpp nnioiitil.s of meat if a place

for HloriifTo in (ivnilahlo.

(G) Siihstitiiti' fLsh, Kiiiiie, or other less expen-sive iirticleM.

(H) Left overs one! their utilization.

(/) Careful iih«! of ineat.s, save fata ami Irim-niirifT).

(J) Use of less exi>ensive cuts of meat.(A") Careful serving of meat at table.

(L) C'arefnl preparation.

ClicuiMT CailM—How lined:(A) Uy hiriK slow ox.kiiij;.

(.B) Hy i-hiijipiiiK, KrindiMK to separate the•t.lM-r.

(C) Hy |>ouM<iing with the flat of the cleaver.(D) liy the use of vinegar or lemon jui«e.

(E) liy coiti storage or hanging.

Fried Finh: Small fi.sh slioiild he frie<l.

Hour will with Jjonr or coniniriil and fry tonil"- hrown. Fry in plenty i>f hot lard. Seasonand serve and garnish with lenmn if you haveit.

Many of the compounds on the market arcbetter than jmre lard for fisli frying.

Cooking Finli on tlii> llikr: If you don'tvsant to hollu-r alHiut frving your fish, trybroiling or skewing your li.sh on a forketl stick.

<'ut a tliin straight green lind>, shariN>n atthe end. String a lish and a sice of baron,alternate until you have the cpnuitity for yourmeal. Hold omt vour cam|> fin* and turnoften. Hot coals are Ih" IhsI. C,M)k till <lone.

You may use a forkc"*! sti« k. sharpened at thetwo iMiinIs of the fork. Spike your lish throughthe l>ack from the inside, vsilh a thin sli<e ofbacon on the inside of the fish. The In-st wayis to fiv a log along the fire to prop your stickon for broiling.

I.4irgr Ki»«li: .Ml large fish should Im« KtufTc*!

and bakeii, or you nuiy ImmI or .sli-am it andnerve with a same. First hi ale and wash well.

liemov«« fins, but leaM> t<iil on as this will

keep the fish from breaking apart. MakeNlufling as follows: I'ut a cupful of bread crumbsin frying pim with dript>ini;, fat or butter.Itntwti nicely and add a little water or sliK-k

Heii.Hon. salt and pepper, or sage if you have il.

Now stuff the fi>«li with this prepared dn>Hsing,winding u hiring arouml the fish to hold the

dressing in place. Place in bake pan, sprinklesalt and pepper over the fish, putting a little

water or stock in bottom of bake pan. Drudgethe top of the fish with a little flour, and bakeit in a hot oven till done.

Fish, Indian Bake: Take a fresh caughtfish and roll in a blanket of wet clay, as dry aspossible to handle. Then close both ends.Rake the coals from the center of the fire.

Now place the clay ball in the center and re-cover, and let cook 30 to 40 minutes or longerif the fish is large.

When fish is done, roll the clay ball from thefire and by tapping lightly with a stick theclay can be removed in two halves. Nowseason with salt and pepper and serve hot.Frying and broiling are the quickest ways.

Fish Cakes are nice. I generally use cansalmon and mashed potatoes, seasoning withsalt and pepper. Mix the above well, with awell beaten egg or two, mold in small cakes,dip in flour and fry in your pan.

Clam Chowder: Take clams and leave inwater a few minutes. Then wash well, placethem in your kettle for cooking, cover withenough water (boiling is the best), and let

cook a few minutes till the shells are all opened.Now pour off the soup and save it. Take theclams and remove the meat from shells,

cutting it up and frying with diced bacon.Wash out your kettle to remove all sand orpieces of shell. Now pour your clams with thebacon, adding the stock or clam soup, and let

cook ten minutes. While this is cooking, peelsome potatoes and add one sliced onion.When nearly ready to remove from stove addsome cracker crumbs, or you may mix up alittle batter and thicken the soup. Tomatoesmay be added if desired.

Salt Fish : All salt fish needs soaking in coldwater a few hours before cooking. Codfishcan be used as follows:

Creamed codfish.Codfish balls (same as salmon balls).

Codfish hash.

Smoked herrings are used by toasting overhot coals.

English bloaters are prepared as above.

Sardines are fried. Drain off the oil fromsardines. Have prepared toast. Now whip

23

your tigfp\ and add the sardinc«. Mix and aild

cruckor crumbs. Huvo hot fryiiip imn readyand wj'II KrfiiHtvl. iNow |MMir in th*- mixture.Kry till thf ojrj.'s arr donf. hut not burniHi andpour thi.s oxT the top (if the toast and serve.

DiintpliiiKH: Dumpling's arc ^immI when youha\)- slew or thr> st<K-k to ciMik th<>m in. .Makeas histiiit douffh, or mix thin and flrop frumHp(M>n.

(lump Itukr Potato^*: Take all even sizedpf»talo<'S. I>«"t your lir«' hurn down to roals.

rake out Uic «i'nter and plaro your i>otato«>s

in the (ire ami mover. Let hake 1.^ to 20mituites, depeniliuK on the si/.«- and the amountof hot «-oals you have. W hen done rake nil

of tiie iK)tutucs out of the fire and si-rvr hot.

U.VSIC I.Ml KOH LVK(;i: yiAMITYFEEDING

Find the nrtirlcs wanted in index Hasio I'nit

and then l<K)k for (-orres[M>ndinK tiihle. Hundown to the iuimlM>r (»f persons you wi.sh to fe<>d

and to the left han<l eolunui will Im> the numlM>r

of units of the article you are lit;urin^ on pre-

|>arinK-

If y«Mi do not wish to u.s<' the tables, you ran

fiKure it this way: Fin<! the Hasii- Liiit of the

artitle. If it is 2H and you wish t<l Milk10 ozs. Sujjar1 pinch of Salt tmil eold water to makelive gallons. Stir well.

24

Batter Cakes (100 Scouts)

:

13 lbs. Flour3 Lbs. Sugar

24 Eggs13 oz. Baking Powder1.5 ozs. Salt

Make batter of flour, sugar, salt, and eggs.Before cooking, to each portion of batter mbc

in the proper portion of baking powder.Example: To 1-13 batter add one oz. bakingpowder. Hot griddle grease well.

Cornmeal Mush (100 Scouts):

9 lbs. Cornmeal2.5 lbs. Sugar2 ozs. Salt6.5 gallons Water

Have water to boil and add salt and sugarif not on table. Stir the meal in well, whipto keep from lumping, and cook 10 minutes.Then allow to stand on back of range to sim-mer. Serve hot milk over the mush.Example—Change recipes to quantity for

20 Scouts.

Batter Cakes:13 X .20 equals 2.6 lbs. flour13 X .20 equals 2.6 lbs. Flour3 X .20 „ .6 lbs. Sugar

24 X .20 „ 4.8 Eggs1.5 X .20 „ .3 ozs. Salt

Example: Change recipe to quantity for38 Scouts.

Cornmeal Mush:9 X .38 equals 3.42 lbs. Cornmeal

2.5 X .38 „ .95 lbs. Sugar2 X .38 „ .76 ozs. Salt

6.5 X .38 „ 2.47 gallons WaterExample: Change recipe to quantity for

62 Scouts.

Corn Chowder:5 X .62 equals 3.10 Can Corn

2.5 X .62 „ 1.55 lbs. Bacon2.5 X .6210 X .62

7x .62

2x .62

2X.62

1.55 lbs. Onions6.20 lbs. Potatoes4.34 gallons Stock1.24 Can Milk1.24 lbs. Hard Bread

25

Ojitincal Munh (1(K) Srtuitn :

U IIm. OntriM-al.5 b. Siitrar

1 oz. Salt6 palH. \\ utfT

Have watpr to hoil and thfri arid Halt. StiriiM-al in slfiwly. add siiffar. hoil five ininiitnt

and stir ronstantly. Heniove to ha«k of run^eand let simmer 15 minutes.

Corn Chowdf-r (100 Scouts):

Fivf No. 2 ( lans ('.orn

2..-. II.S. sli.o<irate<l Milk2 ll>s. Hard Itrcad

Fry bac'xin and onions to l»rf)wn lakf l>akepan on top of rango, a<ld the above ingrctlientswith (Kitatoes, cover with stixk. and let boil

till done. Break up hard bread anil tftast

slightly. Add to above with milk and curii.

but do not Ijoil. Sea.son to taste.

Potato Chowder (100 Sroutit):

Same a.s rorn <howder. Ise 15 lbs. ofpotat<M*s in platx* of lU ll>s.

Frie«l Hnron (100 Scouts) t

25 lbs. Haeon('nt (iv(* slieeM to one iticli, plarc in bake pan

and |NMir Ixtiling \sater over it. St4ind iivo

niinut<>s. Pour ofT water aiwl fry on hot range.

itrcf a \u M<Mle (100 Scouts):

35 lUs. Heef n.Hinds2 lbs Ma.-on or I'ork2 IIm. Fa I

2 Iks. Flour (brown in fat)5 gals. Sl«Hk2 lbs. ( 'arrols (sliced)

.{ ijins No. ;i ToMialoeflHave 5 llis. eai-h of meat ami bacon in strips

Kill! bacon in garlic and cayenne |H>p|M>r.

Cut H it.s in luN'f, placing bacon in Ihem SlMki-

II gravv of the (lour, fat and stink. (.<M>k

slowly for two hours till done and bast regularlyPla«-«i slie** in plutter with gravy over it. Mayletives may Ixf iise<l.

Beef Hash (100 Scouts)

:

25 lbs. Potatoes3 lbs. Onions

20 lbs. left over Meat7 qts. Stock

Chop all fine or coarse as desired and mixwith stock. Place about three inches deep inbake pan, which must be greased well. Smoothtop and bake in quick oven one hour.Beef Hearts (100 Scouts)

:

30 lbs. Hearts2 No. 3 Tomatoes2 lbs. Onions (fried)

2 lbs. Flour5 gals. Stock

Mix a gravy of flour and stock, split thehearts in two and wash. When gravy comes toboil, add onions, tomatoes and hearts. Placein oven and cook till done, basting regularly.Season with all spice, cloves, bay leaves, threecloves, garlic, pepper and salt.

Beef Loaf (100 Scouts)

:

20 lbs. Chopped Beef5 lbs. Bread Crumbs4 lbs. chopped Onions2 lbs. Flour3 qts. Stock1 lb. Bacon

Soak the bread in water and then squeezeout dry. Mix all ingredients and roll into loavesshape of eggs. Place in bake pan one inchapart. Mix batter of flour and stock, rub overtop of loaves, and bake slowly.

Roast Beef (100 Scouts)

:

40 lbs. beef in 5 lb. pieces3 qts. Stock

Place in bake pan and roast in quick oven.Season with salt and pepper. Bast regularly.Beduce temperature after meat has brownedand cook till done. Thicken gravy if desiredwith flour.

Example: Change recipes to quantity for13 Scouts.Beef a la Mode:

35 X .] 3 equals 4.55 lbs. Beef2x .13

tlr^-f llaNh:23 X l^y.i (titiuU 25.To UtM. Potato^

:i X Ut.t „ 3.U<> Ihs. Onions20 X U»3 „ 3 0<< lbs. Onions20 X U);i .. 20.60 lbs. incut7 X 1J)3 „ 7.21 qla. SUxk

KxMiiipIr: Change rocii>o to quantity for

30 Scouts.KoUHt Br«f:

10 X .30 t^iuals 12 Ilw. Beef3 X .30 ,, .90 qt. Stock

F!xuin|>I«*: Clhunge ret:ii>e to quantity for

77 S<<.iits.

B<-f-r Loaf:20 X .77 equals 1.'). tO Uw. Chopp.-d H.-ef

5 X .77 .. 3.H.') lbs. Hreail ( :riniil)H

4 X .77 „ 3.08 llw. tho|>pt'd Onions2x .77 .. 1.51 llw. Klmir3 X .77 „ 2.31 <jts. SUxk1 X .77 ,. .77 ill. l)ai-on

F.xanipir: Change rwipe to (piuntity for29 .S<(,ul.s.

KouMt ilorf:•10 X .20 wpial.s 11.60 Ihs. Beef3 X .29 ., .87 qt. St<x'k

F^xumpic: Change rcci|K} to (pianlity for

21 S<-outs.

35 X .21 equals 7.35 IKs. Beef•4 X .21 ,. .8 1 Can Tomato*^8 X .21 ,, 1.68 Uw. chopiMxl Onions

Kxatnple: Change recii>cs to quantity for

H7 S<-oiit.s.

lluntliurerr Steak:35 X .87 ecpials 30. t5 Ihs. Beof5 X .87 1.35 Uw. Onions

B<M-f SpaniHh ilOO Scoutal:35 Ihs n,H{

I No. .3 Cans Tomatoes8 Ih.s. Onions ( i-ho(>iK*(l

i

('ut l>e«'r into one and a lialf inch ruhes andfry in grease live niiiuil<-s. .Now pour «»IT thefat and a<ld the t4>niat<M^ and onions. .\dii

Httxk to coviT the nif.it and simmer two hourson top of ran»;<^ in hak<' o\en. Vou may usescraps of meat ahont one half, to l>e addedwhen the other has cook.-<l half the time.

B«M>rNl<Mik for lUUSroutM):35 Ihs.

< .III your steak inl<» piot-*"?* about four steaksto the lb. If the ste^iks am tough boat it withthe side of the cleaver. Dip steak in (lour andfry in the fat. For steak and onions add 20ibii. onions.

28

Hamburger Steak (for 100 Scouts):

35 lbs. Beef5 lbs. Onions

Pass the meat twice through meat chopper.Chop onions fine with knives. Mix up welland season with salt and pepper. Then moldinto steeiks about three inches thick. Roll in

flour and fry in deep fat. Serve with gravy.

Brains and Eggs (100 Scouts)

:

25 lbs. Beef Brains4 lbs. Bacon4 lbs. Onions (chopped fine)

75 Eggs3 ozs. Salt1 oz. Peppers

Wash the brains and slice into half inch cubes.Slice the bacon finely and brown the onions.Now add the brains and cook until done.Then add the eggs and fry till eggs are done.Season and serve.

Chicken Fracassee (100 Scouts):40 lbs. Chicken2 lbs. Butter2 lbs. Flour2 Stalks Celery

20 hard boiled Eggs2 cans Evaporated Milk5 gals. Stock

Cut your chicken into 12 pieces. Make a

gravy by using the butter, 1 lb. flour and thebeef stock. Now take the chicken, season well,

roll in flour, and fry in deep lard. Then putthe chicken into the gravy. Slice the celeryand add this to the chicken. Season and let

simmer till tender. Just before serving addthe milk and butter. Mix well and see thatthe gravy is at the right thickness. If too thinadd a little more flour and serve.Example: Change recipe to quantity for

63 Scouts.

Brains and Eggs:25 X .63 equals 15.75 lbs. Brains4 X .63 „ 2.52 lbs. Bacon4 X .63 „ 2.52 lbs. Onions

75 X .63 „ 47.25 Eggs3 X .63 „ 1.89 oz. Salt1 X .63 „ .63 Pepper

Example: Change recipe to quantity for

297 Scouts.

29

< ihirkrn Frarannrc:40 X 2.'*7 iNiuaU 118.80 llw. Chirken2 X 2.47 .. 5.91 ll)s. Hiitl«r

2 X 2.97 „ 5.91 1I.S. FI.Mir

2x2.97 „ 5.91 sl.ilks Ch-ry20 X 2.97 ,, 50. to hunl hoiji-*! Kjfps

2 X 2.97 ,, 5.91 «iitis Kviip. .Milk

5x2.97 .. 11.85 r>tl St. M-k

C'liirkrn Slewed with Duiiipliiiu i KM)S«-«>uli»)

:

1(1 ilts Chif k«-n2.". Il>s. r<.lat<M-s

H Ills. I'liMir fur Diimplitipi('lit tin* (-hi<-k<-ii t<» 12 piist's. iMacr iMch

piwe ill strw pail with just niouffh walor to(•over, uikI Imil slovsiy till doiif. Now tliickoii

the stew with Hour halter. Season with sail

ami pepper. Mix your iluiiipliiii; doiiKh. dropiiitleM|MM>iiriils shnrteriinf;

H tahle siMMMifiils hakiiiK ixjwilerOiiilKsNlilk

Mix all dry iiiKrtHiicnLs and then add milkand water. Mix to thick batter and dropfrom H|Mx>n.

IriHl) Hcef Slew (100 Scoutii):2.-, Ihs M.H-f ,sli.<-,l)

2(1 Ihs Potal(M-s

X Ills, oiiiiiiis (sliced)

1 Ih. Kloiir

Cut up your sl«'wiiiK meat lo one oimI n halfinch size. IMare in pan. eover with <-old water,nnd hriiiK to IhmI slnwly. Then j.-t simmer till

done. Just iM'forethe meat is done add theslir***!

potatiM's and li>t etMik til! done, hut imt «-4M>ke4l

t<» piives. .\dd oiiiMiis when meat is half dunennii thicken with flour Ix-fore serving. 8ou8«mwith salt and pepper.

Toniuto Saiiee i UMl Seoiitn):h <

'aiiH .Nil. .1 roinatoes1 Ih. onions (rhopiMxl lino)

i o/. ('.innamon^ or.. (!loveH

3 Chili PimIn2 o/„s. Salt2 oz-H. Siijrar

1 Ih. Mutter

I Ih. Flour

30

Boil all ingredients slowly, except the butterand the flour. Add two qts. water to above andlet simmer one hour. Add butter and thenthicken with the flour. This is served withfish or meat croquettes.

Baked Fish (100 Scouts)

:

40 lbs. large Fish4 lbs. Bacon or Salt Pork

Scale and clean fish and place in bake pan.Lay the slices of bacon over each fish and addone inch water. Season with salt and pepper.Place in hot oven and bast often. Bake for

one hour, depending on the size of the fish.

Serve with sauce.

Example: Change recipe to quantity for

25 Scouts.

Tomato Sauce:6 X .25 equals 1.50 can TomatoesIx .25

Salmon Cakcft (100 Scuutn)!20 <aiiH tiill Saliiioii

40 llis. inastifHi i'utjitons

l<<-iii(*vf all fish from caiiH aiui phnc in Ixiilt-r

A<i(l \>oi'f stfM-k ami mix in all the |M)tat(M^S«'asi>ii with salt and in'ppor. Mold into cukt's

un«l roll in (lour. Fry in derp fat.

Baked IleunH (100 SooutH):25 lUs. Navy ltf>atis (soaked)4 llw. Haron (sli<-«d)

8 0/..S. Siijrnr or 1 pt. MoIas.s<«KirNl MMik th«' inNins a few hours in cold

water. Drain off this water, replace eold wjtter,

and iMiil slowly till done; or take some Imnuisout with a sp<K>n and l>low on the to(>. If theskin breaks they are done. .\dd haion an<lseasoninc when heans are lM)ilinK well. \little hakinp s<xla will helji the rcMtkin^ time «)f

Imnuis. If. while Intilin^. nuire water is to In;

added, this must 1m» lM>ilinK water.

dunned PeuM (100 Seouts):17 .No. 2 rans Vinm

I II), «.Ieo or hutterl''mpty all the [M-as into a saucepan, addiiiK

sail and |wpp<'r to taste. Add butter or o1«h)

and allow to come to a ImhI. Thicken wiLli alittle flour hatter. HriiiK to a boil and tiien

remove to back part uf range.

Grrcn IVon (100 Scout*) j

17 (|t.s. Shelleil Vcas« (|ls. St<Kk1 lb. Oh'ofir nripifinp.'*

2 cans Mva|>orate<l MilkShell the >rrei'n peas and place in saucepan,

adding stiM-k. S<N»son with s.ilt an minutes andthicken with batter. Hring to ImmI and thenremove to back of range. Add Uie milk undserve.

Iloininv (100 Seoiitn):10 lbs Hominy2 o/s. Salt

Have seven ^mIIous of l»oiling water on range.nd<l the hiuniny and s.dt. and let lM>il 20niinul<*s. Hemove to back part «»f range andlet simmer or to c(K»k slowly. This is wrvtvlwith milk.

Maeartini and C'hcour (100 .Sofjutu^:

10 llts. MacaroniI llw. (.hi«csc (diced)

Have seven gallons of boiling water, addthe macaroni and salt to taste. Boil for 15minutes and drain off the water.Example: Change recipes to quantity for

112 Scouts.

Canned Peas:17 X 1.12 equals 19. Cans1 X 1.12 „ 1.12 U). Oleo

Example: Change recipe to quantity for292 Scouts.

Hominy:10 X 2.92 equals 29.2 lbs. Hominy2 X 2.92 „ 5.84 ozs. Salt7 X 2.92 „ 20.44 gals. Water

How much of each of the following articlesfor 1100 Persons.^Stewed Tomatoes, 1100 x .11 equalsCan Salmon Salad, 1100 x .16 equalsCan Peaches, 1100 x .16 equalsEvaporated Prunes, 1100 x .18 equalsEvaporated Apples, 1100 x .10 equalsEvaporated Peaches, 1100 x ,18 equals

Baked Potatoes (100 Scouts):35 lbs. even sized Potatoes

Have all even sized potatoes for baking8o as they will all be baked at the same time.Wash well, or scrub with a brush 35 lbs. ofpotatoes. Place in hot oven for about 40minutes, depending on the size of potatoes.Test with fork; if fork passes through gentlythey are cooked.

Fried Cabbage (100 Scouts):35 lbs. sliced Cabbage4 lbs. Bacon Drippings

Slice about 35 lbs. of cabbage. Have thedrippings hot in bake pan on top of rangeand add the cabbage. Stir 10 minutes, addtwo qts. stock and place in oven till cooked.Season with salt and pepper.

Baked Carrots (100 Scouts):30 lbs. Carrots (scrapped)7 qts. Stock2 lbs. Bacon Drippings

Take 30 lbs. of carrots, scrape off the skin,and cut lengthwise. Have drippings hot inbake pan, add the prepared carrots, and seasonwith salt and pepper. Place in bake oven onehalf hour, or till cooked.

33

Crrumrd (.Ian C^»rn (100 Sroutii):Ih .N«i. 2 fans of Coni7 qts. Sl«xk4 o/H. SuKiir2 .No. 1 Cans Milk

IMiK-o in saiji-rpaii all Ihf iiitfr«'<li«'nt8, bringto ImmI and season with salt and pi-ppor.

Lima llfuiiH (100 Sroutii):lit ll>s Lima Heaiis

1 lt>. Flour2 llts. sliri*<l Haron

\N ash thf riiinircil ({uantity of l>oan8 andlet th<-in soak two hours. I'oiir olf the water,tlien add ahout h] gallons <»f fresh water. Addbat-on and lH)il f<»r ahout thr«H« hours till done.Sojuion witli salt and pepper. Thicken withthe flour first mixed intariaii <!ubbaf:(* (100 Sruut«):4(1 Mis. CabbaK'e (.sli«»Hl)

7 11>M. Salt Turk ur Sliced Hacon3 jit.s. \ inegar

Slice 40 lbs. «)f clean cabbage, as for sourkraut. Place in boiler, add the bacon, one gal-

Ion of water, and the vinegar. Season withsalt annfuls of flour into a batter andstir this into IIk* cabbage luid serve.

Kxaniple: Change re< ip«>s to cpiantity for

I'J .S<.ul.s.

l.iniii llranii:

18 X .IM e<iual.H 3.12 Lima Means1 X .19 .(II') IbH Hour2 X .19 " .38 lb(i. Hacon

Fxnmplr: Change re<i|>es to (piantity for30 Scouts.

Doilnl Kirc!H X .3'» e«pials 3.12 Hi«er> X .3<) .. !.«>.'> Water2 X .39 .. .78 o/. Salt

How much is re<|uireil of the followingingredients for •>«> Persons?

iteans idrieii). white, .90 x 2.'> etpials

Means, ('.an .No. 3. .•»<) x 17 (>«|uals

I'eas. ('an No. 2. . '»<» x 22 eiptals

Meets, fresh. .90 x 30 «><|uals

Spinach. .90 x 30 (nmals32 cuts to 1 gallon Ice Crram. brick. .90 v

3.2'y gal. r<|uals

34

Baked Sweet Potatoes (100 Scouts):40 lbs. Sweet Potatoes (even size)

Take brush and scrub the potatoes clean,removing any bad spots. Place in oven andbake for 30 minutes. Test with fork. Timeof cooking depends on size of potatoes and thekind of fire you have. When done, removefrom oven or they will dry up.

Candied Sweet Potatoes (100 Scouts):

40 lbs. Sweet PotatoesWash and peel and then cut lengthwise.

Take bake pan, grease, and place potatoesout in layers. Pour over stock and sprinkleabout 2 lbs. of sugar over the top. Oleo orbutter may be drudged over the potatoesbefore the sugar is sprinkled. Beike in mediumoven till done.

Boiled Rice (100 Scouts) :

8 lbs. Washed Rice5 gals. Cold Water2 ozs. Salt

Weigh out the right quantity of rice, washwith two changes of cold water, then addfive gallons of water. Add salt, place on stove,bring to quick boil for five minutes, and removeto back part of range and let simmer slowly.Don't stir with spoon and keep lid on tight.The steam will do the cooking. This is thewhole secret of rice cooking. If rice is washedwell it does not let the starch settle on thebottom of your pan to start burning. Openingthe Ud several times lets the steam get away.Stiring breaks the grain of the rice, lets out thenatural flavor and causes the starch to settleand scorch in the bottom of the pan.

Fried Rice (100 Scouts):10 lbs washed Rice3 lbs. Fat2 lbs. Onions (sliced)

3 lbs. sliced Ham or cooked Pork MeatWash and boil your rice, as boiled rice

recipes. Let it cool off and slice your hamor pork. Take bake pan and add the fat whenhot. Add the onions (browned nicely), ham,and rice. Stir constantly with cake turner,keeping the rice off the" bottom of the pan.When slightly browned, season with salt andpepper and serve hot. Just before removingfrom pan, beat up five eggs and pour over therice. Stir till the eggs are cooked and removequickly.

35

Strwrd Tomato (100 Srouta):Ton No. 3 rans of Tomntora

Pour in smici'imiis. A<1<1 3 qf.H. Btork.2 ozH. siipiir. H;ilt luid [wpiHT. L<>t simmorand mlti rntckom or lirtNid rriimlKt ns <l«»irp<l.

Kxnirtpio: ('han^c recipes to quantity for

111 Scouts.

Slewed 'l'(>niat(>eH:

10 X l.ll c<|ual.s 11.103 X 1.11 .. 3.:i

Kxample: C'hauffo r^N-ijn; to (juantity for

77 S<-out.s.

3.^ X .77 espials 26.958 X .77 ,, 6.16

Stewe«l Toiiuiloen (100 Scouts):Ten No. 3 Cans ronuit4K>M

Take saucepan and turn the tomatoes intoit. .\dd 2 «iz.s. siipar. sli<e half lli. hacon. fry,

and turn the dri|>pinpi into the tomatoes.Season with salt. jK'pper. and hread <-rumt»s orcrackers. HriiiK to ImmI for five minuter andserve.

Boiled TurnipH (100 Seoutii):3."> Ili8. rurnip.s» Ihs Macon or Salt Pork

Wash turnips, pc.-l. and slice into quarters.I 'lace in saucepan and add slice*! hacon. sl<N-k

or water. Season with salt and {>epiN>r. Itoil

Hlowly for U) minutes or lilt done. Cook withcover t)n".

l^-ttiiee Snhul HOO ScoiitH^:3.-, Ihs l^-ltuce10 l'ippwned).2 (|ts. \ ine^'ar.

Separate all the lettuce leaves and wash well.Shake out water and cut up coarse. Add thehacon. mustard, vinegar, sjdt. and |M>p|M<!r.

Mix well and then add the hard boiled eggs.Slice and serve.

Potato .Salad 1 1(NI Scoiita):30 Ihs. Potat.M's2 Ihs. Onions imince«l (ine^

2 Ihs. Itacon (sliiixl and hrowneti)30 Ihs. Potal<M>s2 Ihs. ( )nions iininc<*«l line)

2 Ihs. Itaion (slictnl and hrownod)2 pt.s. \ ine^ar2 pt.s Water

Take the amount f>f cold lK»ile«l iMttnloos,slice, and mix all ingriNiienU. Season and servo.

36

Salmon Salad (100 Scouts)

:

12 cans Tall Salmon8 lbs. Potatoes (sliced)

6 lbs. Lettuce2 qts. Salad Dressing

Take chopping bowl and add the salmon andpotatoes. Mix well with salt and pepper.Wash the lettuce and slice course and add tothe lettuce.

Cabbage Slaw (100 Scouts):35 lbs. Cabbage4 lbs. Bacon (sliced and browned)2 qts. Vinegar

10 lbs. sliced Onions

Take cabbage quarter and remove hearts.Wash and slice with kraut cutter or with knife.Take chopping bowl or large vessel and mixwell £ill the above ingredients. A little sugarwill improve it some.

Apple Cobler (100 Scouts)

:

7 lbs. Evaporated Apples8 lbs. Sugar2 ozs. Cinnamon1 oz. grated Nutmeg

Take the apples and soak in cold water foran hour. Cook in 1 1 gals, of water till done.Let cool and add other ingredients. Crust asfollows

:

12 lbs. Flour7 ozs. Baking Powder2 lbs. Lard2 lbs. Sugar

20 Eggs2 ozs. SaltWater to mix dough crust for pie

Teike chopping bowl or dish pan and creamthe sugar, lard and salt. Then add eggs, oneat a time. Mix steady, add water and bakingpowder and mix steady until smooth. Rollout the dough to half inch thickness and layin bottom of bake pans. Fill with the applemixture and top off with thin crust and bake.Served with sauce.

Sauce (100 Scouts)

:

li gals. Water3 lbs. Sugar5 ozs. Cornstarch§ oz. Grated Nutmeg

Cook the above and let cool off before serving.

37

ItrMwn Bctiv (100 Sroutu);16 Ihs. I(r.-iid

10 M»s. lariimrli/fMl Sugar4 H»s. ( liirraiil.s. appli* or prunm

Slico hri'ad to one incli riib«j mid hrownin mI«)w o%«'ii. IIuvp (ivo (rallonH of wat«^r nndhriiiK to lnti\. .\<\(l rarameli/fHl siipar and thofruit. Thirkeii witii hattrr. ilavr tht' toastin hakf^ pan and jMMir tho ahoM- saure over thwtnast. I Mure in oven to Imke 20 minutes. Servewith .sauce.

I'luin (lake ilOO .Sroiits):10 U.S. Hour5 Ihs. .Siiffiir

4 Ihs. Lard or ItutterR OZ.S. liuking i'owder20 l*]pps

1 } OZ.S. Salt1 oz. Kxtrart

l\ike howl or dish pan. C'reani lard andBUftar toK«"lhor. adding I'xtrait and salt. Whipto <Teani. sift flour an<l hakinp |M>wder. andthen arid Hour and \vat<>r tr> the iTeaui mixtureto make stifT hatter. (irease the hake pansand papr-r tlif Itottom. Pour the mixturein and level off to one inch thick and hake in

meilium oven till done. T«>st with broomHtraw.

For CottaKO pudding use llie nh.v.. withsauce.

Corn Fritter* (100 Scoutat:12 C'ans ('orn

r> Ihs. i:vapi>rate<l \pple8a Ihs. FlourI Ihs. Sugar

20 lOggs1 oz Salt

Mix all the ahove to a thi< k hatt.r for drop-ping from spo<in. Have iU't'\i frying fat hotTake saucepan luid with a portion of hatteradd half teas|KM>nful haking pow<ler. Mix and<lrop from kitchen spoon. I'ry the same waytill all the hatter has Immmi ustil. Serve withsyrup.

Layer Cake (100 Setmtn^:I Ihs Lard or Butter7 llw. Sugar

26 MggsI oz. I%x tract

13 Ihs. Flour10 OZ.H. Haking INiwdcr

Cream the lard, sugar, eggs and extract to-gether for 10 minutes. Then add the flour,

baking powder, and enough milk or water tomake stiff dough or batter. Bake in layer pansabout 20 minutes, medium oven. The kind oflayer cake depends on the kind of filling forits name.

Ice Cream (100 Scouts)

:

3 ozs. FlourI7 lbs. Sugar

10 Eggsi oz. Extract

2 tall cans Evaporated Milk

Boil two quarts of water, adding the batterbf flour and one pint of water. Tlien let cometo boil again. Now remove from range andadd sugar, eggs, extract, evaporated milk, anda pinch of salt. Stir in enough water to makethe mixture. Whip all the ingredients well andlet cool before freezing.

Coffee Cake (100 Scouts)

:

4 lbs. Sugar4 ozs. Cinnamon

Take one gallon of sweet dough and afterproving and molding, roll into pieces about 5inches square. Place in bake pan, and glazewith melted lard or butter. Sprinkle v/ith thesugar mixed with cinnamon, and let prove in

room, temperature of 85 F. till the cake is

twice its size. Then place in a medium ovenfor 20 minutes.

Sweet Dougli Mixture:One gallon mixture: To make sponge, soak

three yeast cakes in one pint of luke warmwater till soft. Add two medium size potatoeswhich having been boiled soft, and then addenough luke warm water to make half a gallonin all of this mixture. To the above add about6 lbs. of flour to make a stifi" batter and thenlet raise and fall. When it has fallen one inch,add luke warm Water, to make one gallon.Add enough flour to make a stiff dough tohandle, place in dish pan, and let raise to threetimes its size. Punch down, work over andpunch down again, and let raise to twice size.

Then work or mold and let prove and bake.

Jenny Lind:Use a gallon mixture of sweet dough.

After proving and molding into loaves, roll

39

out njiind. and U> half inch thick. Now glazelop with ineltiti liiit(i>r niid fold over so thattill' upiMT part will hardly «i)vor tho tM>ttomhalf. lA't prux' ill riM)m ti'mp»Taliir<! of 85d«'K. F. \N h<Mi douhlf its size hakr in inediuiu

oven for 35 luiiiutt^M.

Chocolate or <!o4*oa (for 100 Scouts)

t

45 ozH. Cocoa or Cho<-olalc45 <»/_s. SuKar45 <»7_s. Kvaporat*"*! Milk9 tiiiln. \\ al«'r

Have water tM)iliiiK. add cfM'oa. and lot boil

five iniiiiitcs. Thi-ii add the milk and sii^ar.

Stir well hrfore serving aa the cocoa will wttlfto Ixittoin.

CofTco fiOO ScoutH):I 1 ^rals. Water

1 ihs. Coffee. H. and I..

Have water cold on ranfre. Place cofTec in

a sack in the water and lirin^r to \h»\ for Hveiiiituite^t and remove to hack part of rangeBefore nsing, sprinkle a little cold water overtop. This will si'llle the grotinds. Hemovehag. and if Hiigar and milk in HorviMJ with theco(r«^', a<ld and stir well and serve hot.

Lmiotititlr (100 Scouta)iI I gals Watera Ihs. Sngar}{ do/., lemons

Take the riv]niriMi amount of watnr, add theii-mon juice, and sweeten with the sugar totaste. Then add a lar^^e lump of ice to cool.Stir l>oforc using.

Teu (100 Scon I M^:

11 g;ils. Water7 o/s. of Tea

Have the re<|uire<l amount of boiling water.I'our over the lea and let slan<l on hack partof nuige to sleep and siTve luit. If milk andsugar are to l>e usetl, add them just Ix^fore serv-ing. In making tea it sh«Hdc| not l>c iMiileti.

For Ice Ten use •) ounces of lea in place of7 o/s. riiis extra slrengtli is to allow for themrlli-.| ice Mhich oth<-r\%is«> will wi'aken thethe finished oriMluct. A<ld I o/s. sugar toeach gallon ol finisheil tea.

BASIC UNITBeef Unit

A La Mode 30Boiled 30Pot Pie 30Spanish 35Minced 30Loaf 35Hamburger 35Roast, Hindquarter 35Roast, Forequarter 40Roast, Beef Pot 35Steak , , 35Cornbeef 40Curry 25Stew 25Rolls 25Hearts, Beef 30Fritters, Beef 20Dried Beef 14Smoked Tongue 14Cold Meats 35Hash Meats 22Liver 22Minced Liver 25

Veal UnitStew 30Chops 40Roast 40

Mutton UnitRoast 45Boiled 45Chops 40Stew 35Curry 28

Lamb UnitRoast 45Chops 40

Lamb UnitPot Pie 30Curry 30

PorkChops' 12 lbs 38Porkloin, 9 lbs 36Ham, Green Roast 40Mess Pork 35Sausage, Country 28

41

BASIC UNITPork

Links, 7 to 1 lb 28SjMirp Milw 35llam. M. H. Cold 30Ham. li. B. Fry 35Hiim. HcMist. S. C 40Ham. Fri.-il. S. C 40Harn. (>mrl«M tlam 12Franks. 7 to 1 lb 28Ham SaiisaK''. • • 23Miriro<l Ham Sausnge 23Hoa«l<hecso 22Holo^nu 25Uurnn 20Hoston Butts 40Pork Shoiildors 45Bacon, with Liver 16

Duiry I*dt«.Cottage Cheese 30fJreen ('hecse 22BIJ n'KH CUT. 32 to 1 lb 3 25BuK.-r. 2 Moals 6 50But lor. 3 Mrals 0.75I'Vk Omi-let. 200 Kggs 200

.

FowInChirkou Boast 50 ll»8.

ChiVkori Pot Pie 35(^hitk'Mi. Frie sler Slew 6 pal

Milk 6 pal

Fi-hNMiil.'lisli .35 lbs.

Halibut 38CcKlllnh. Salt 12Co.|lis!i 38Salmon. ('anne<l 25Sanlinr* 25AvoruKf Tor Bake and Boil 38 lbs

Vrjtelnblc^ASP\BA(;i S FB 25 11m.

Bavarian < 'abbage 40Beans, I.imn 13

42

BASIC UNITVegetables

Beans, Navy 25Beans, String 35Beans, Wax 35Beets, Salad 15Beets, Buttered 30Cabbage 40Bacon 6Carrots, Baked 30Carrots, Mashed 30Carrots, Candied 35Cauliflower 25Celery, Washed 20Cucumbers, Large 16 ea.

Corn, Creamed 20c.Cold Slaw 30Eggplant 35Kraut 3 gal.

Lettuce, Washed 20Onions, Fried 25Onions, Sliced 15Onion, Boiled 30Peas, Scotch 8Peas, Canned 22Peas, Green, qts 14Parsnips, Baked 35Potato Salad 30Potato, White 35Potato, Sweet 40Pumpkin, Baked 35Pumpkin. Canned 20

VegetablesBHUBARB STEWED 25 lbs.

Pickles 1 gal.

Squash Summer 25Squash, No. 3 15c.

Spinach, fresh 35Spinach, No. 10 6c.

Tomatoes, Sliced 22 lbs.

Tomatoes, Stewed, No. 3 lie.

Turnips, Creamed 30Turnips. Mashed 30Asparagus, No. 3 18c.Lima Beans No. 2 17c.

String Beans, No. 2 18c.

Badishes, Dozen Bunches 13Catsup, 16 oz. bottle 10Chow Chow, 16 oz. bottle 10Gherkins, 1 8 oz. bottle 9Pickles, 16 oz. bottle 8

43

Onions, PirkIe<I. 16 <»z. Ixjttlt

Olivt>«. I(» oz. ImjIIIi'

(Uix-s. Miilk

BASIC UNITVrsrtables

8

A I'l'LK SAIJCK KVAPStJKiir

Apple Sniice, Fresh PurcdApples, Krii-il

BreadStewed Fruit

I'nincs. Kvaporafed.

Al'lUCorS No. 3(Jicrrit's, i\o. 212. .

Jam, W) ozJHIy. 1(1 <.z

MurniiiladeI'iricappit'. No. 2. .

.

riuHKH, i\o. 212... .

HasplM«rry, 1 lb.. . .

Hla<-klM>rry

IVjiiIh's. No. 212. .

Peaches, No. 10. , .

CirajiCM, Itaskot. . . .

3 5qt.

FruitalU lbs.

22525 lb.

6 lb.

I Frui17U9c.

1212

IT

162020165

I'i'aches, I'2vai>oralo<l

Apricots, Kva|MiratC(l.J.lly

Apple, ('elery Sahult .elery . . .

Iriiit1!! 1)..

12

M incA-lIaiieoua

Crackers, SinlnCrackers. Oysters . .

Macaroni andChcosc

SaltWorcester SauceMilk, for Cirrec. No. 1liiiniiiiy

Hit !• to Fry, Haw ,

Hice, HoilfNl, Haw( '.nrnmeal( 'ranl)erri«« and ....Sugar, I. 5 Hm

7.5*i lbs.

2 lb«.

3 11m.

t^ ItM

2«c.IK ll>s.

<> Iks.

«i lbs.

1<) <|ls.

t .-. lbs.

Salad*1(1 lbs.

lU Itui.

4-i

BASIC UNITSalads

Pickles 3 lbs.

Beans, Baked 20 lbs.

Onions 4 lbs.

Cucumber 15 lbs.

Onions 5 lbs.

SoupsBeans 8 lbsWater 4 galStock 4

MACARONI 4.5 lbsStock 8 gal

Puree of Beans 12 lbsStock 8 gal

Rice 5.5 lbsTomatoes, No. 3 87c.Stock 6 gal

Cabbage 10 lbsOnions 2 lbsStock 8 gal

Oyster 3 galMilk 7 galStock 2 gal

Peas, Green 10 lbsTomatoes, No. 3 4c.Stock 8 gal

Cabbage 2 lbsOnions 1 lb.

Potatoes 2 lbsRice 1 lb.

Tomatoes, No. 3 2 lbsParsley 2 oz.Stock 8 gal

OmeletEggs 200Milk, 1 lb. can 7Drippings 2 lbs,

45

BASIC UNITI>rinki«

COFFKK, M. & r, 3 lbs.

Water II ^m1.

Suftnr t ll.s

Milk. 1 lb I

Cocoa 1 n>.

Water 9 Ral.

Milk 2 K.il.

Tea r, lb.

Water 10 pal.

SiiKnr 2 Ihs.

Milk .{.•.

Ire Tea :."> Ih.

Water lo >ral.

Sugar 3 Il>s.

Ice 30 11)9.

I>emonade, Lemons. 7 do/.Water 10 cal.

Sugar 6 IImi.

Milk. Fresh <. 2.--, pmI

Beef A La Mode 100

35 m Beef Round2 # Bacon2 # Fat2 « Flour5 Gal. Stock2 * Carrots6 Large Pickles3 Cans Tomatoes, No. 3

Braised Beef

Bfwf Rolls 100

15 « H<N?f Scriifw5 * Mrmd OumlMy » Flour2 * Onions, Browned1 oz. (Ihili J'dr.

Be«'f Spanidh 100

35 * HfefI No. 3, Tomatoesy * ( )nions6 Cloves. Garlic

Ke4>r Pot Pie

28 » Beef28 « Potatoes5 » Onions

3i ft Lard«> * KIniir

H oz. Baking Pdr.

Beef Rout

Minced Beef on Toast

7 « SnKJirir, ()/. Hour

1 Oz. Kit.

<:ii»colatc> Irr C^rram

Rice Pudding 100

8 « Rice20 Eggs4 Cans Evp. MUk, No. 1

6 # Sugari Oz. Extract

Tapioca Pudding

Succotash

Macaroni and Tomatoes 100

Same as Macaroni SoupAdd 6 No. 3 Cans Tomatoes

Macaroni Soup 100

5 # Macaroni10 Cal. Stock2 * Chopped, Browned Onions2 # Bacon, Browned Diced

Noodle Soup 100

Same as MacaroniAdd H M Dried Grandmas Noodles

Split Pea Soup 100

10 # Split Peas10 Gal. Stock2 $ Flour2 # Bacon Browned and Diced

Vegetable Soup

2 # Cabbage1 # Onions2 « Potatoes, Diced1 * Rice2 No. 3 Cans Tomatoes2 Bunches Parsley

10 Gal. Stock

Vermi

Purre of Beaim 100

in « HrnriH10 (iai. Sl.Mk2 * Otiions2 Cans Milk 1

2 « Kat.s, ItiilKT I'nfiTrMi2 » Kloiir, itniwiioci in FiitK

Macaroni and <Ihr*»e

Cream of Cabbage

11 ^ Chopped Cabbage10 Gal. Stock4 Cans No. 1 Evp. MilkU « Fat, Butter Preferred2 !^ Flour, Browned in Fat

Cream of Celery

10 * Celery Diced10 Gal. Stock2 # Fat, Butter Preferred2 « Flour3 Cans No. 1 Milk

Cream of Tomato

10 Gal. Stock8 No. 3 Tomato4 No. 1 Can Evp. Milk2 M Flour Browned in Fat2 « Fat, Butter Preferred

Tomato Soup

StrinRlrAH Bran Salad 100

20 * CiilH Slriiij; Hi-hiih

2 h Sliir.l OnionsI I'l \ in<Kar

Miislarii. Suit, IVp|>crMix Wirll

Lettuce Salad 100

.10 « I^'ttlirr.

in ll.ir.i Itoil.vi Kn^nI '. % Mai-nti. Dii-til liiid ItrtiwniMi

.{ IM.s. N itn"Kiir

Bean Salad

100 Per

Ration Articles Rations Cent

Beef, Fresh 87 .5 lbs. x $ 70

Bacon 22 . 5 lbs. 30

Flour 112. 5 lbs. 100

Beans 7 6 lbs. 50

Rice 5.0 lbs. 50

Potatoes, Fresh 87 5 lbs. 70

Onions 25.0 lbs. 20

Tomatoes, No. 3 Can . . 6 .25 lbs. 10

Prunes 2.4 lbs. 30

Apples, Evp 8 lbs. 10

Peaches, Evp 8 lbs. 10

Jam, Blackberry 4.0 lbs. 50

Coffee, R. & G 7.0 lbs. 100

Sugar 20.0 lbs. 100

Salt 4.0 lbs. 100

Pepper, Black 25 lbs. 100

Baking Powder 5 lbs. 100

Lard 4.0 lbs. 100

Butter 3.125 lbs. 100

Lemon Extract 1 .4 oz. 100

Syrup 1.0 gal. 100

Vinegar 25 gal. 50

Pickles 25 gal 50

In figuring, for 100 by this method you use

the decimal multiplier for final result.

57

1 I Jill\rli<-l«- liii. |ik. Ilk. |ik. (it. pU

U.S. llw. Il,s. Ihs. Ilw. ox.

Apples .. 4« 12 6 3 IJ 12

Api.Ios, Kvp 2-4 6 3 IJ J 6

Harley 48 12 6 3 1 i 12

Hpiius. Drieil... 60 1.') 7 J 3 J 1} 15

Hecta 56 11 7 3 J IJ 14

Carrota 50 12} 6J 3 1.9 11

Beans 50 12i 6i 3 1.9 11

Com. Shelled .. . 56 11 7 31 1} 11

Corn, Pop 42 lOj 5| 21 1.6 10

Cornmeul 48 12 6 3 1 i 12

(;rai)es 48 12 6 3 IJ 12

Onions 56 11 7 31 1| 14

I'nrsnips 50 12} b\ 3 1.9 11

Teaches 48 12 6 3 U 12

IVarhcs. D 33 8

J

4i 2 I SJ

Peas 60 15 7i 3J l\ 12|

Phims 50 12i 6i 5 1.9 11

I'otaloes 60 l.'i 7i 31 1) 12

Potatoes. Swool. 50 12} 6 J 3 1.9 11

Tomatoes 50 I2{ 6 3} 1.9 11

Iiirnips 56 11 7 3} IJ 11

Wheat 56 11 7 3} 1} 11

Spiiui.h 18 4i 21 1 •> U

MI<:MOHAM)rM

WEIGHT OF ARTICLES (ARMY CUP).

(Cup measures 1| Pints)

Lb. Oz.

Apples, evaporated 7

Beans, pinto 1 4Beans, white 1 6Beans, lima : 1 3Beans, red kid 1 3Coffee, roasted, G 9Corn Dried 14Cornmeal 1 2Currants 1 5Eggs, broken 1 11Flour 14Hominy, fine 1 2Milk, bulk 1 9Oats, rolled 8Peaches, evaporated 14Peas, dried 1 4Prunes, evaporated 14Raisins 14Rice 1 4Salt, table 1 10Syrup, can 2Sugar, loaf 14Sugar, white 1 3Tea, mix 5

Tea, Young Hyson 9^

REMARKS

16 tablespooafuls are 1 W. Cup1 W. Cup is 8 oz.

2 W. Cups are 1 Pint

2 Pints are 1 Quart

4 Quarts are 1 Gallon

All measures are level full.

97

AUnCLF, CONTAI.NER and PORTION

Articles

ARTICLE, CONTAINER and PORTION

Articles

(2=

M CI — » CIMCJ^

jjjfjjseersrsiigs"

•* —

«

O

a

in u^ irt in L': m m •? in ec ec -- ei mr-^fici t-in i-cn c cicj ' 't-cs«tt M — ec C4 e<

S J- OOC OOCCO©COOO©OP©({£1'^ h-enocLnint-ci — Min — — oooini

li

°. (La w(B > S

-.III

= .| I = ="1"=!= |:

w CO • 5 ft o— o< G h - t- s

101

u

ei ci « ei f 1 — ci -••?« c< -*" — M

NM CJCt-frt

: » • : :-;«« :::::::-S3 : « c c z^ :.c- :

J

. c± • o . . .J.

: . -

102

TO ra CO w& ? s »

T3«!'§ :S I M C ..

^ . u^ !^ > fl cs S« « o « .

CB ^**

.

Ti o.-Q.S -^ 30-Q -^ -^

Cm ewe's S^St^oS' ^ ^.^

^ ^ «-c i« |2 « « §^ ^^s^ g ^s g a fe

« --^«oS-5»' c^aCSSxiMiB^'^-

K doll^:i'o^2s£3-ssg«issai

g » 3 -g "-o ,i-a o . S c § « d a « S .ii°'

2 i iiiiiZiidiiri 'iriJig l^«1 la:l^«Ts!P-a-^ « « M E o o o^h! 05 cB «-e; c8 = b o o-c g u a,

i^ M M •<* irt vo r~-

103

. . -t-. .

M-'jniS

THE COST PRICE

To 21 Mral Chart

TABLE

Stif^iir

' 1/5 in \o t-eoe

CO*** in irt so

* CO (M vO o

\o o * eo MOO-in 10 vo ^

I SCO

OC^rj-vO CM-Hcn in t-o CM-^Ô CO

T* T* VO CO -H

CMTfÔCO

o c^^ * so in t-o Mri-vOOO

tS'^'OCO-h

M'*'>OeO

CO in r- ON

•C0Oi-f( 1 1- CO e^ SCOi(NM-<#ini>

t S0C\I\0

coa\f^(N

vOCOOric^co

e^rr so »oooCO'T'SOOSOt

CO in cooNMs^co

CO in CO

CO CO CO

ocoin cooin oin'T' in r- om

so o * CO

cOT?"*^C^vOOin in vo

Tf CO «-)

'

Min ONco

cococoTji

so OS CO

T*T?in

sOOCOm so so

t^ o in

so tô^r-'' rl —"M 'M C^ CO

IIMSOOI in in SO

•^COCJ*

SOsO t-l

esi in osco^

cococo^') SCO CO-

I in SO so

.in in in in

so tô-^r-'

winoscov

CO COCO'S"

I SOOCOI lO sOsO

r- o in

so tÔ"* f-'I -H ^ C^^ (M CM CO

r~-ocoso

MMCOCOosc-j in i

CO'*-*'

• tô oI in so OMNin !

cînos(N

CO CO CO ^so O\C0

<S"*in

SOOCOin SO SO

c-oinso t-O'*' t-'

I -^ -H (N e^ csi CO

t-OCOsOwoo CO CO

ossein (

CO-^Tf-

.(--OO) in so OS e<j in !

t-ocosoCSJCOCOCO

OS c^ in (

CO <?"*c-o o

) in so OS CI in (

111

foecMfO-*^'*irtinir50 0WmeO'-i'<*i>

'NIIOIU()

OM\00\(Nir505pH-*f-0

J Xuiaioii

ooMM MM'* in m vo o^ (N 10 (

0(M •<#voeo<

M S^l Csl (

I'sOCOOO OOI M M 'S' 'O CO O (

coo C-l M l.O

C^4 Oi 01

t— 0^ ^CM (MM

Csl •* ^ rj- CI OMMMir^ ^-c^

co-o-^c^

o e-1 '^ >o

MM\0 ON CJ 1

MM'*i-*r-o

I in irt »o 0" CN) inMincor-J'^r-I—I —I n-l c-i cj c^ I

OMMM

vo o^, c) I

MM'f(•* t-OI Ln m o ON c<j un (

;?:i I

in O",

MMMÔ^ MVOO

in in >c

M r- o irt

\00 r-o-

ic-qcNiM

Min r-

MMMo cî •* NO CO

'5' * -^ NO 00 T

e-i'5'NOoo

(Min t-ON

I c) M r? in NO r- CO o^.

irqci-înNor-eoON loi-

I ON M|"*Ln

NOOMIm NO NO N

in in

i-êo^

INOOI in NO

TTCOC)

NO NO r-

-o or- CO e-i NO o "n"

!

inONMNOONM'vOOMIMM'^'^ri'ininNONON

o lO in m Ln

I iM M I M1 O^ M '^

"*Lni

'NO O^. r

I cj e-j <

> Tf ^ ^D CO C^l. • vo • •

i-tT? -CO^MTfNOCO

un t- On

1 o^(I CJ CNJ (

I f^ 00 c-1 NO o r?

IC3 eî Tt Ln ir- CO

CO CM NO

ON—'CN)

l^^^rWrHi-^ê^1M-fr?LnNOt-coo rfNOt-

iMCMNON o liO oin o I

<N M "># \0 t- ON <

117

p9iejKMlBA9

co^eooNrHCNir}<vor-a>o(Neo-*ovo<Noo-*

•jj 'suouiQ

MV00s(MinC0O^t-OO

LIBRARY OF CONGRESS

014 524 857 7

COMPIL.KO BY

HARRY B. CL-YATTP-ORT THOMAS. KY.

THK M/. m. CAR^KMTKft CO.

CINCINNATI. O.

campfire cookery

Documents

camp baked potatoes

potatoes sweet

sweet potatoes

baked beans

baked fish

beef hearts

beef hash

beef loaf